, and cast iron produces a deeper, more burnished crust that I love. In my experience, stainless steel requires continuous adjustment to both the stove and the latkes, and the results are never as pretty.essential, and not just because it's so much easier than grating by hand. A hand grater can produce thin, flimsy strands of potato that clump together and make for dense, gummy latkes.
Shredded potatoes brown fast, so make the shredding your last step. After you've run two or three potatoes through the food processor, open it up and dump the shreds into a bowl lined with a couple layers of cheesecloth. Cheesecloth and a little physics hold the answer: Bundle the potato shreds in the cheesecloth, and wrap the corners around the handle of a wooden spoon. Then, holding the corners around the spoon, twist the bundle tightly. As you twist, pressure will force water out of the potatoes with ease. Collect this water in a bowl, then transfer your dry, ready-to-crisp potato shreds into another mixing bowl, and toss them with chopped onions.
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